ICEBOX ROLLS
I remember my mom making these rolls almost every Saturday so they'd be ready to bake on Sunday for company or someone just dropping by. Although they take a little time to prepare, they're really not all that difficult to make. And there's nothing in the stores that can compare to them! -Jean Fox, Welch, Minnesota
Provided by Taste of Home
Time 45m
Yield 36 rolls.
Number Of Ingredients 8
Steps:
- Dissolve yeast in 1/2 cup warm water (110°-115°). In a separate bowl, combine 1 cup boiling water and shortening. Add remaining (room-temperature) water, eggs, salt, sugar and yeast mixture., Stir in 1 cup of flour at a time, mixing well after each addition, until a soft dough forms. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight., Turn onto a lightly floured surface; divide dough into nine portions. Divide and shape each portion into 12 balls. Place 3 balls in each cup of 3 greased muffin tins. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour., Preheat oven to 375°. Brush rolls with half of melted butter; bake until golden brown, 15-20 minutes. Remove from oven; brush with remaining butter.
Nutrition Facts : Calories 162 calories, Fat 5g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 117mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
ICEBOX POTATO ROLLS
These tender rolls are a family favorite, and we sometimes have more than 20 people around the table. Make the dough in advance and bake when you're ready. -Barb Linnerud, Boiling Springs, South Carolina
Provided by Taste of Home
Time 1h15m
Yield about 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- Place potatoes in a saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; return to pan. Mash potatoes (you should have about 2 cups). Cool slightly., In a large bowl, mix sugar, salt, yeast and 2 cups flour. In a small saucepan, heat milk, water and shortening to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs and potatoes; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be very sticky)., Do not knead. Place dough in a large greased bowl, turning once to grease top. Cover; refrigerate overnight., Punch down dough. Using a tablespoon dipped in melted butter, drop 3 spoonfuls of dough into a greased muffin cup. Repeat, re-dipping spoon in butter., Cover; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 375°., Brush tops with remaining melted butter. Bake until golden brown, 12-15 minutes. Cool in pans 5 minutes. Remove to wire racks; serve warm.
Nutrition Facts : Calories 181 calories, Fat 6g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 187mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.
ICEBOX BUTTERHORNS
These beautiful golden rolls just melt in your mouth! People will be impressed when these appear on your table. -Judy Clark, Elkhart, Indiana
Provided by Taste of Home
Time 30m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine the milk, butter, sugar, egg, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Do not knead. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight., Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each into a 12-in. circle; cut each into 12 wedges. Roll up wedges from the wide ends. Place 2 in. apart on greased baking sheets, point side down. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. , Bake at 350° for 15-20 minutes or until golden brown. Immediately brush with additional melted butter. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 206 calories, Fat 7g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 170mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 1g fiber), Protein 5g protein.
EASY POTATO ROLLS
After I discovered this recipe, it became a mainstay for me. I make the dough ahead of time when company is coming, and I try to keep some in the refrigerator to bake for our ranch hands. Leftover mashed potatoes are almost sure to go into these rolls. -Jeanette McKinney, Belleview, Missouri
Provided by Taste of Home
Time 40m
Yield 45 rolls.
Number Of Ingredients 8
Steps:
- In a small bowl, dissolve yeast in 2/3 cup warm water. In a large bowl, combine mashed potatoes, sugar, shortening, eggs, salt, remaining 2/3 cup water, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Do not knead. Shape into a ball; place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; divide into thirds. Divide and shape 1 portion into 15 balls; place in a greased 9-in. round baking pan. Cover with a kitchen towel. Repeat with remaining dough. Let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., Bake rolls until golden brown, 20-25 minutes. Remove from pans to wire racks. Serve warm.
Nutrition Facts : Calories 106 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 136mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
POTATO ICEBOX ROLLS
Number Of Ingredients 10
Steps:
- Stir yeast, 1 t. sugar, and 1/3 c. warm water in cup and let stand 5 minutes. Heat milk, shortening, remaining sugar, and salt in small saucepan over med. heat. PLace mashed potato in large bow. Pur hot milk mixture over potato, and let cool. Beat in eggs at med. speed. Add yeast mixture. Gradually add flour, stirring until soft dough forms. Turn dough onto flour surface and knead 5 minutes. Pleace in greased bowl and chill 8 hours. Roll dough and brush with butter. Let rise (2 hours). Bake 375 for 15 minutes.
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